Crisp, golden spring rolls filled with tender filet mignon, pickled ginger, and bok choy make a striking fusion of East-meets-West flavors. The luxurious beef contrasts beautifully with the light crunch of the wrapper, while the ginger adds a bright note that cuts through the richness.
Paired with garlicky, Szechwan-spiced haricots verts and shiitake mushrooms glazed in soy sauce, this dish is as elegant as it is bold—perfect for an appetizer at a dinner party or an indulgent main course for two.
INGREDIENTS:
Filet Mignon Spring Rolls
1 nice cut of filet mignon
8 spring roll wraps
1 bunch of bok choy
Pickled ginger (as desired)
Oil for frying
1 egg (for egg wash)
Szechwan Haricots Verts and Shiitake Mushrooms
3 cups haricot vert (ends trimmed off)
1 1/2 cups sliced shiitake mushrooms (stalks removed)
3 tablespoons Szechwan peppercorns
3 cloves garlic
1/4 cup soy sauce
METHOD:
Filet Mignon Spring Rolls:
Cut the filet mignon into strips about 2 × ½ inch. Season lightly with salt and pepper. Heat a small amount of oil in a skillet over high heat until shimmering. Quickly sear the meat on all sides—just enough to brown the exterior—then remove and pat dry. Let cool.
Lightly steam the bok choy just until wilted, then transfer to a plate to cool.
Heat oil in a deep pan or fryer to 350°F. Lay out a spring roll wrapper with a corner facing you. Wrap each strip of filet in a small amount of pickled ginger, then in a bok choy leaf. Place the wrapped filet near the corner of the wrapper. Brush the edges with the beaten egg, fold the sides toward the center, and roll tightly to seal.
Carefully place the rolls into the hot oil, a few at a time, and fry until golden brown and crisp—about 1–2 minutes per side. Drain on paper towels and keep warm.
Szechwan Haricots Verts (French Filet Beans) and Shiitake Mushrooms:
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add shiitake mushrooms, season with salt and pepper, and sauté until lightly browned. Remove and set aside.
In the same pan, add the haricots verts and garlic. Stir-fry until the beans are bright green and half-tender.
Add the crushed Szechwan peppercorns, soy sauce, and mushrooms back to the pan. Continue to cook, stirring constantly, until the soy sauce thickens and coats the vegetables in a glossy glaze.
Arrange the spring rolls on a platter with the Szechwan beans and mushrooms on the side. Serve immediately and enjoy the contrast of crisp, savory rolls with spicy-sweet vegetables.
SOURCE: Recipe courtesy of Chef Paul Magill
